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Green Crabs: Invasive, Unwanted, and Now on the Menu | Durham News
Across New England, the invasive green crab is turning into a culinary surprise and ecological crisis — these resilient invaders, fueled by warming waters, are decimating native species, destroying eelgrass, and costing the shellfish industry millions. While fishermen struggle with plummeting catches, chefs and entrepreneurs are experimenting with green crab dishes, pet treats, and even whiskey. Though infrastructure for large-scale harvesting remains lacking, states are starting to ease regulations, and advocates point to Washington’s bold approach — turning crabs into organic fertilizer…
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